Thanksgiving is a time of rich traditions and rich foods. So how do you stay healthy for the holiday season? This year I've planned my menu to be mostly plant-based but allowed for the couple of family favorites as well. The plan is to fill up on the healthy plant-based foods and nibble on the Turkey, mac & cheese and pumpkin pie. I've added a list of healthy plant-based Thanksgiving menu items from which you can freely eat. ENJOY!
Plant-Based Menu
Whole Roasted Cauliflower
Pumpkin Hummus
Sweet Potato Pineapple Casserole
Raw Cranberry Relish
Port Wine Mushroom Gravy
Pumpkin Walnut Cornbread
Chickpea Tart
Classic Pecan Pie
Garlic Mashed Potatoes
Cauliflower Dressing
Whole Roasted Cauliflower
Nele Liivlaid (http://nutritionstudies.org/author/nliivlaid/)
Total: 2 hours Prep: 30 minutes Cook: 1 hour and 30 minutes
1 whole cauliflower head
4 garlic cloves
4 Tbsp lemon juice
2 tsp peanut butter
2 tsp tahini
2 tsp smoked paprika
2 pinches of sea salt
1/4 cup water
4 Tbsp nutritional yeast
4 sage leaves
Some parsley, chopped
1 large onion, cut into 16 pieces
1 large beet, cut into cubes
2 large carrots, cut into thicker
rounds
PREPARATION
1. Blend everything besides the cauliflower and parsley in a highspeed
blender into a paste.
2. Remove the leaves from cauliflower. Also, remove the stem so that
the cauliflower can sit flat and cut a cross into the base (it allows
the cauliflower to soften evenly).
3. Put the cauliflower head into a big pot. Add enough water to cover
the bottom of the pot and steam covered for 30 minutes.
4. Let the cauliflower cool down a bit and then transfer it onto an
oven pan. Rub the cauliflower over with the paste using your
hands.
5. Heat oven to 375 degrees F and bake covered for 20 minutes.
Next, add the side vegetables into the pan and bake for another
35-40 minutes until the vegetables are tender. If you like your
cauliflower very crispy on the outside, put the oven on grill mode
or broil for the last 5 to 10 minutes. Make sure that it doesn’t burn
and check frequently if you choose to do this.
Sweet Potato Pineapple Casserole With Pecan Streusel
Chef Katie Simmons (http://nutritionstudies.org/author/ksimmons/)
Total: 1 hour 30 minutes Yield: 9x9 pan
4 medium sweet potatoes (about 4 pounds)
2 cups diced pineapple and juice (from fresh, frozen or canned)
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
¼ tsp salt (optional)
½ cup pitted dates or date pieces
½ cup brown rice flour
¼ cup pecan pieces
¼ cup cashew butter
Dash of salt (as needed)
PREPARATION
1. Preheat oven to 425 degrees F.
2. To roast the potatoes: Scrub the potatoes and place on a baking
sheet. Bake at 425 degrees F until completely tender, about 1 hour
– 90 minutes, depending on the size of your potatoes. This is
plenty of time to make your streusel topping and prep your
pineapple.
3. To make the Streusel Topping: Chop the dates Combine the
chopped dates with the brown rice flour, pecan pieces, cashew
butter, and a dash of salt. Use your hands to crumble together, just
as you would with a traditional butter streusel topping. You want
the streusel to hold together in pea-sized bits. If it’s not sticking,
add a tablespoon of water and mix well. Check again, and add
water, 1 tablespoon at a time, until you get the pea-sized bits. Set
aside mixture for later.
4. To make the Casserole: Core and dice your pineapple. You need
about 2 cups diced pineapple. Combine the pineapple with
cinnamon, ginger, nutmeg, and salt. The potatoes are done with a
knife can easily slide in and out. Remove from oven and let cool.
When potatoes are cool enough to handle, simply peel off the
skins. Combine the sweet potato flesh with the pineapple spice
mix. Mash to desired smoothness. For completely creamy, best to
use a food processor.
5. Spread potato pineapple mixture into a 9-inch baking dish.
Sprinkle the Pecan Streusel topping over the top. Bake at 350
degrees F 8-10 minutes, until golden brown on top.
TIPS
The Pecan Streusel topping can be crumbled over any leftover fruit
for an easy, satisfying dessert
Garlic Mashed Potatoes
CNS Recipes (http://nutritionstudies.org/author/cns-recipes/)
Total: 35 minutes Prep: 20 minutes Cook: 15 minutes Yield: 6 servings
8 medium red potatoes
½ tsp black pepper
10-12 cloves of fresh garlic
1-2 cups potato water
1 cup unsweetened, non-dairy milk
Water or low-sodium vegetable
broth for Sautéing
Salt/pepper to taste (optional)
PREPARATION
1. Cut potatoes into eighths (leave the skins on).
2. Cover with water and boil over medium heat until soft, about 15
minutes.
3. Peel, crush and mince garlic cloves.
4. Sauté garlic in a small pan with water or vegetable broth, until
softened. Set aside.
5. Drain cooked potatoes over a bowl to catch the potato water.
6. Using a hand masher or an electric mixer, mash the potatoes. Add
back one cup of the potato water and add the salt, pepper and
sautéed garlic.
7. Add more potato water and/or milk as needed to get a creamy consistency.
8. Serve right away or keep in warm oven covered until ready to eat.
TIPS
New red potatoes make creamier mashed potatoes.
If your garlic is old or the cloves are very small more will be
needed to get a really garlicky flavor
Port Wine Mushroom Gravy
Chef Katie Simmons (http://nutritionstudies.org/author/ksimmons/)
Total: 35 minutes Yield: 16 servings
1 package (8 ounce) cremini
mushrooms
1 shallot
3 Tbsp brown rice flour
¼ cup Port wine (or any other wine)
2 cups vegetable stock
2 cloves garlic
1 tsp dried thyme
PREPARATION
1. Preheat a wide pan over high heat. No oil is needed. Slice the
mushrooms and mince the shallot. Add the mushrooms and
shallots to the hot pan. Spread into a single layer, sprinkle with
salt, and let brown. Cook until mushrooms and shallots are well
browned, about 10 minutes.
2. Add brown rice flour and stir. Cook until flour is no longer white
and absorbs much of the juices.
3. Deglaze the pan with the Port wine. Scrape up any bits on the
bottom of the pan. Add vegetable stock, garlic, thyme. Simmer,
partially covered, at least 10 minutes.
4. Gravy is ready when thick.
TIPS
You can use any variety of mushrooms, including porcini, oyster,
and hen-of-the-woods.
This can be made up to 3 days ahead of time and simply
microwave or simmer before serving
Classic Pecan Pie
Helyn Dunn (http://nutritionstudies.org/author/hdunn/)
1½-2 cups tightly-packed blanched almond flour (use 2 cups for a deep dish pie plate)
1 Tbsp flax meal + 3 Tbsp water
1 cup pitted medjool dates
¼ cup pure maple syrup
3 Tbsp tapioca flour
1 cup water
Pinch of sea salt
2 tsp pure vanilla extract
1 cup rough-chopped pecans
½ cup applesauce
1 cup whole pecans
2 Tbsp pure maple syrup
PREPARATION
CRUST
1. Preheat oven to 350 degrees F.
2. Mix the flax meal and the 3 Tbsp water together and let sit for about 10 minutes.
3. Place almond flour in a food processor and turn on. While
running, pour in the flax mixture. Pulse until the flax is completely
incorporated and the dough is sticking together. Drizzle in more
water as needed. The dough should be soft and smooth.
4. Turn the dough out onto a sheet of plastic wrap. Press it together
tightly and form a disc. Refrigerate for about 30 minutes.
5. Roll the dough in between 2 sheets of plastic wrap, then turn it out
into a pie plate. Don’t worry if it’s not perfect. You will shape it
when it’s in the pie plate. Use one of the sheets of plastic wrap to
smush the dough up the sides of the plate and level it down as best
you can. The BEST way to do this is with something called a pastry
and pizza roller. It makes everything even and smooth. It’s very
inexpensive and I highly recommend having one in your kitchen.
6. Flute the edges using your fingers or a fork, making any design you
like. Dock the crust (poke it all over with a fork).
7. Bake for 15-20 minutes until the edges of the crust are golden.
FILLING
7. Preheat oven to 350 degrees F.
8. Blend the dates, water, maple syrup, tapioca flour, salt and vanilla until smooth.
9. Transfer to a bowl and stir in the applesauce and the chopped pecans.
10. Pour into your prepared pie crust.
11. Decorate the top with whole pecans however you like. They should
sit nicely on top. Push them in JUST A LITTLE when done to secure them in the filling.
12. Cover loosely with a foil tent and bake for 50 minutes until puffy.
13. Remove from oven and brush with the additional maple syrup.
Return to oven for 5 more minutes.
14. Let cool completely before cutting.
Pumpkin-Walnut Cornbread
1 cup nondairy milk
3 ounces pitted dates (5 to 6 Medjool or 10 to 12 Deglet Noor), cut in half
1 cup old-fashioned rolled oats
1½ cups yellow cornmeal
1 teaspoon baking powder
¾ teaspoon baking soda
1½ cups pumpkin puree (or 1 15-ounce can, see Notes)
½ cup chopped walnuts
PREPARATION
1. Place the nondairy milk and dates into a small bowl, and set aside for at least 15 minutes (so the dates can
soften). Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Using a blender, grind the oats into flour. Transfer to a medium bowl, and add the cornmeal, baking powder, and baking soda. Whisk to blend thoroughly. Set aside.
3. Pour the milk and dates into the blender, and blend until smooth. Add the pumpkin puree, and blend until
incorporated. Pour into the bowl of dry ingredients, and stir until the dry ingredients disappear. Stir in the
walnuts.
4. Spread the batter evenly into the pan and bake for 38 to 40 minutes. When the cornbread is done, it will have cracks in the top and be lightly browned around the edges. Set aside to cool. Serve warm or cold. Cut into 9 pieces.
Notes
Pumpkin: Use "pure pumpkin" not "pumpkin pie mix." Pure pumpkin can be found in cans or in boxes. I have not tried this recipe with homemade pumpkin puree, but I'm sure it would work as long as the cooked pumpkin has been drained of some of its liquid first (search "homemade pumpkin puree" online for instructions on making your own).
Cornmeal: Cornmeal comes in various "grinds" or textures. For this recipe use regular cornmeal. If you only have "medium" or "polenta" grind, add it in with the oats when processing it into flour; otherwise, your cornbread may be too gritty.
Nondairy milk: I use soy milk in my baked recipes since it's richer. Other nondairy milks may bring slight variations, but they should work fine.
Baking pan: I like to use my metal 8x8 baking pan with a recipe like this, as the metal conducts heat better than ceramic or glass (which is better for casseroles and other dishes where you want to maintain moisture).
Leavening: For this recipe, I used Hain sodium-free baking powder, and regular baking soda (you can also use EnerG baking soda replacement, which is sodium-free)
Raw Cranberry-Persimmon Relish
1½ cups fresh (or frozen and thawed) whole cranberries
2 ripe Fuyu persimmons, chopped
2 medium tangerines (or large 1 orange), peeled, seeded and chopped
1 apple, peeled or unpeeled, cored and chopped
½ teaspoon cinnamon
½ teaspoon ground nutmeg
PREPARATIONS
1. Place the cranberries, persimmons, tangerine or orange, apple, cinnamon, and nutmeg into the food processor, and pulse 10 to 15 times, or until the relish looks like chunky salsa. If there is too much liquid, just drain it off.
2. Transfer the relish to a bowl and give it another stir to make sure the cinnamon and nutmeg have been
thoroughly mixed in. Serve immediately or chill for later.
Notes
Extras: Feel free to add in other ingredients that are popular in cranberry relishes, such as raisins, chopped pear, orange or lemon zest, a handful of pomegranate seeds or raspberries, and/or chopped walnuts or pecans.
Persimmon types: I prefer Fuyu persimmons in this recipe and tend to steer clear of the Hachiya persimmons since when they are completely ripe and sweet they are a little too soft and gooey (see photo of both types below).
Ideas for leftover relish: Stir it into a green salad; add it to the top of oatmeal or other morning porridge; blend it into green smoothies; or blend it until smooth to make a sweet and tangy salad dressing.
Pumpkin Hummus
2 cups canned chickpeas, drained
1 cup pumpkin puree
1 large clove of garlic
1 tablespoon tahini
1 teaspoon Italian seasoning
To serve:
1 handful fresh parsley, chopped
1 teaspoon sesame seeds (regular and black)
red pepper flakes
PREPERATIONS
1. Put all ingredients in a food processor and process until smooth.
2. Top with fresh parsley, sesame seeds, red pepper flakes
Festive Chickpea Tart
1-2 tbsp water
1 cup onion
1/2 cup celery
4-5 medium-large garlic cloves
1 ⁄tsp sea salt
Few pinches freshly ground black pepper
2 cups chickpeas
2 tbsp freshly squeezed lemon juice
2 tsp tamari
1/2 tsp ground sage
1/4 tsp sea salt
3/4 cup walnuts
1/3 cup rolled oats
1 - 10 oz pckg frozen chopped spinach
1/4 cup dried cranberries
1/4 cup fresh parsley
1 tbsp fresh thyme
1 prepared whole-wheat pastry pie crust
1 tsp tamari
2 tbsp walnuts
PREPERATIONS
1.Add water, onion, celery, garlic, salt and pepper in a skillet over medium-high heat. Cook 9-10 minutes, stirring occasionally, until softened and turning golden.
2.In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency).
3.Add toasted walnuts and oats, and briefly pulse to lightly break up nuts.
4.Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas.
5.Transfer mixture to pie shell (or .lightly oiled pie plate, see note), smoothing to evenly distribute.
6.Brush tamari over top. Sprinkle on walnuts. Bake in preheated oven at 400 degrees for 30-35 minutes, until tart is golden on edges and top. Cool 5-10. minutes, then serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice. Serves 4-5.
Note: The rolled oats, while lending some structure to the tart, can easily be omitted. Note: This tart can be made without the pastry crust, if needed. Do not over bake as tart will tend to dry out without a crust.
Cauliflower Dressing
4 tbsp. butter, (can omit and water saute instead)
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. chopped mushrooms
kosher salt
Freshly ground black pepper
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
1/2 c. vegetable or chicken broth
PREPARATIONS
In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
Plant-Based Menu
Whole Roasted Cauliflower
Pumpkin Hummus
Sweet Potato Pineapple Casserole
Raw Cranberry Relish
Port Wine Mushroom Gravy
Pumpkin Walnut Cornbread
Chickpea Tart
Classic Pecan Pie
Garlic Mashed Potatoes
Cauliflower Dressing
Whole Roasted Cauliflower
Nele Liivlaid (http://nutritionstudies.org/author/nliivlaid/)
Total: 2 hours Prep: 30 minutes Cook: 1 hour and 30 minutes
1 whole cauliflower head
4 garlic cloves
4 Tbsp lemon juice
2 tsp peanut butter
2 tsp tahini
2 tsp smoked paprika
2 pinches of sea salt
1/4 cup water
4 Tbsp nutritional yeast
4 sage leaves
Some parsley, chopped
1 large onion, cut into 16 pieces
1 large beet, cut into cubes
2 large carrots, cut into thicker
rounds
PREPARATION
1. Blend everything besides the cauliflower and parsley in a highspeed
blender into a paste.
2. Remove the leaves from cauliflower. Also, remove the stem so that
the cauliflower can sit flat and cut a cross into the base (it allows
the cauliflower to soften evenly).
3. Put the cauliflower head into a big pot. Add enough water to cover
the bottom of the pot and steam covered for 30 minutes.
4. Let the cauliflower cool down a bit and then transfer it onto an
oven pan. Rub the cauliflower over with the paste using your
hands.
5. Heat oven to 375 degrees F and bake covered for 20 minutes.
Next, add the side vegetables into the pan and bake for another
35-40 minutes until the vegetables are tender. If you like your
cauliflower very crispy on the outside, put the oven on grill mode
or broil for the last 5 to 10 minutes. Make sure that it doesn’t burn
and check frequently if you choose to do this.
Sweet Potato Pineapple Casserole With Pecan Streusel
Chef Katie Simmons (http://nutritionstudies.org/author/ksimmons/)
Total: 1 hour 30 minutes Yield: 9x9 pan
4 medium sweet potatoes (about 4 pounds)
2 cups diced pineapple and juice (from fresh, frozen or canned)
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
¼ tsp salt (optional)
½ cup pitted dates or date pieces
½ cup brown rice flour
¼ cup pecan pieces
¼ cup cashew butter
Dash of salt (as needed)
PREPARATION
1. Preheat oven to 425 degrees F.
2. To roast the potatoes: Scrub the potatoes and place on a baking
sheet. Bake at 425 degrees F until completely tender, about 1 hour
– 90 minutes, depending on the size of your potatoes. This is
plenty of time to make your streusel topping and prep your
pineapple.
3. To make the Streusel Topping: Chop the dates Combine the
chopped dates with the brown rice flour, pecan pieces, cashew
butter, and a dash of salt. Use your hands to crumble together, just
as you would with a traditional butter streusel topping. You want
the streusel to hold together in pea-sized bits. If it’s not sticking,
add a tablespoon of water and mix well. Check again, and add
water, 1 tablespoon at a time, until you get the pea-sized bits. Set
aside mixture for later.
4. To make the Casserole: Core and dice your pineapple. You need
about 2 cups diced pineapple. Combine the pineapple with
cinnamon, ginger, nutmeg, and salt. The potatoes are done with a
knife can easily slide in and out. Remove from oven and let cool.
When potatoes are cool enough to handle, simply peel off the
skins. Combine the sweet potato flesh with the pineapple spice
mix. Mash to desired smoothness. For completely creamy, best to
use a food processor.
5. Spread potato pineapple mixture into a 9-inch baking dish.
Sprinkle the Pecan Streusel topping over the top. Bake at 350
degrees F 8-10 minutes, until golden brown on top.
TIPS
The Pecan Streusel topping can be crumbled over any leftover fruit
for an easy, satisfying dessert
Garlic Mashed Potatoes
CNS Recipes (http://nutritionstudies.org/author/cns-recipes/)
Total: 35 minutes Prep: 20 minutes Cook: 15 minutes Yield: 6 servings
8 medium red potatoes
½ tsp black pepper
10-12 cloves of fresh garlic
1-2 cups potato water
1 cup unsweetened, non-dairy milk
Water or low-sodium vegetable
broth for Sautéing
Salt/pepper to taste (optional)
PREPARATION
1. Cut potatoes into eighths (leave the skins on).
2. Cover with water and boil over medium heat until soft, about 15
minutes.
3. Peel, crush and mince garlic cloves.
4. Sauté garlic in a small pan with water or vegetable broth, until
softened. Set aside.
5. Drain cooked potatoes over a bowl to catch the potato water.
6. Using a hand masher or an electric mixer, mash the potatoes. Add
back one cup of the potato water and add the salt, pepper and
sautéed garlic.
7. Add more potato water and/or milk as needed to get a creamy consistency.
8. Serve right away or keep in warm oven covered until ready to eat.
TIPS
New red potatoes make creamier mashed potatoes.
If your garlic is old or the cloves are very small more will be
needed to get a really garlicky flavor
Port Wine Mushroom Gravy
Chef Katie Simmons (http://nutritionstudies.org/author/ksimmons/)
Total: 35 minutes Yield: 16 servings
1 package (8 ounce) cremini
mushrooms
1 shallot
3 Tbsp brown rice flour
¼ cup Port wine (or any other wine)
2 cups vegetable stock
2 cloves garlic
1 tsp dried thyme
PREPARATION
1. Preheat a wide pan over high heat. No oil is needed. Slice the
mushrooms and mince the shallot. Add the mushrooms and
shallots to the hot pan. Spread into a single layer, sprinkle with
salt, and let brown. Cook until mushrooms and shallots are well
browned, about 10 minutes.
2. Add brown rice flour and stir. Cook until flour is no longer white
and absorbs much of the juices.
3. Deglaze the pan with the Port wine. Scrape up any bits on the
bottom of the pan. Add vegetable stock, garlic, thyme. Simmer,
partially covered, at least 10 minutes.
4. Gravy is ready when thick.
TIPS
You can use any variety of mushrooms, including porcini, oyster,
and hen-of-the-woods.
This can be made up to 3 days ahead of time and simply
microwave or simmer before serving
Classic Pecan Pie
Helyn Dunn (http://nutritionstudies.org/author/hdunn/)
1½-2 cups tightly-packed blanched almond flour (use 2 cups for a deep dish pie plate)
1 Tbsp flax meal + 3 Tbsp water
1 cup pitted medjool dates
¼ cup pure maple syrup
3 Tbsp tapioca flour
1 cup water
Pinch of sea salt
2 tsp pure vanilla extract
1 cup rough-chopped pecans
½ cup applesauce
1 cup whole pecans
2 Tbsp pure maple syrup
PREPARATION
CRUST
1. Preheat oven to 350 degrees F.
2. Mix the flax meal and the 3 Tbsp water together and let sit for about 10 minutes.
3. Place almond flour in a food processor and turn on. While
running, pour in the flax mixture. Pulse until the flax is completely
incorporated and the dough is sticking together. Drizzle in more
water as needed. The dough should be soft and smooth.
4. Turn the dough out onto a sheet of plastic wrap. Press it together
tightly and form a disc. Refrigerate for about 30 minutes.
5. Roll the dough in between 2 sheets of plastic wrap, then turn it out
into a pie plate. Don’t worry if it’s not perfect. You will shape it
when it’s in the pie plate. Use one of the sheets of plastic wrap to
smush the dough up the sides of the plate and level it down as best
you can. The BEST way to do this is with something called a pastry
and pizza roller. It makes everything even and smooth. It’s very
inexpensive and I highly recommend having one in your kitchen.
6. Flute the edges using your fingers or a fork, making any design you
like. Dock the crust (poke it all over with a fork).
7. Bake for 15-20 minutes until the edges of the crust are golden.
FILLING
7. Preheat oven to 350 degrees F.
8. Blend the dates, water, maple syrup, tapioca flour, salt and vanilla until smooth.
9. Transfer to a bowl and stir in the applesauce and the chopped pecans.
10. Pour into your prepared pie crust.
11. Decorate the top with whole pecans however you like. They should
sit nicely on top. Push them in JUST A LITTLE when done to secure them in the filling.
12. Cover loosely with a foil tent and bake for 50 minutes until puffy.
13. Remove from oven and brush with the additional maple syrup.
Return to oven for 5 more minutes.
14. Let cool completely before cutting.
Pumpkin-Walnut Cornbread
1 cup nondairy milk
3 ounces pitted dates (5 to 6 Medjool or 10 to 12 Deglet Noor), cut in half
1 cup old-fashioned rolled oats
1½ cups yellow cornmeal
1 teaspoon baking powder
¾ teaspoon baking soda
1½ cups pumpkin puree (or 1 15-ounce can, see Notes)
½ cup chopped walnuts
PREPARATION
1. Place the nondairy milk and dates into a small bowl, and set aside for at least 15 minutes (so the dates can
soften). Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Using a blender, grind the oats into flour. Transfer to a medium bowl, and add the cornmeal, baking powder, and baking soda. Whisk to blend thoroughly. Set aside.
3. Pour the milk and dates into the blender, and blend until smooth. Add the pumpkin puree, and blend until
incorporated. Pour into the bowl of dry ingredients, and stir until the dry ingredients disappear. Stir in the
walnuts.
4. Spread the batter evenly into the pan and bake for 38 to 40 minutes. When the cornbread is done, it will have cracks in the top and be lightly browned around the edges. Set aside to cool. Serve warm or cold. Cut into 9 pieces.
Notes
Pumpkin: Use "pure pumpkin" not "pumpkin pie mix." Pure pumpkin can be found in cans or in boxes. I have not tried this recipe with homemade pumpkin puree, but I'm sure it would work as long as the cooked pumpkin has been drained of some of its liquid first (search "homemade pumpkin puree" online for instructions on making your own).
Cornmeal: Cornmeal comes in various "grinds" or textures. For this recipe use regular cornmeal. If you only have "medium" or "polenta" grind, add it in with the oats when processing it into flour; otherwise, your cornbread may be too gritty.
Nondairy milk: I use soy milk in my baked recipes since it's richer. Other nondairy milks may bring slight variations, but they should work fine.
Baking pan: I like to use my metal 8x8 baking pan with a recipe like this, as the metal conducts heat better than ceramic or glass (which is better for casseroles and other dishes where you want to maintain moisture).
Leavening: For this recipe, I used Hain sodium-free baking powder, and regular baking soda (you can also use EnerG baking soda replacement, which is sodium-free)
Raw Cranberry-Persimmon Relish
1½ cups fresh (or frozen and thawed) whole cranberries
2 ripe Fuyu persimmons, chopped
2 medium tangerines (or large 1 orange), peeled, seeded and chopped
1 apple, peeled or unpeeled, cored and chopped
½ teaspoon cinnamon
½ teaspoon ground nutmeg
PREPARATIONS
1. Place the cranberries, persimmons, tangerine or orange, apple, cinnamon, and nutmeg into the food processor, and pulse 10 to 15 times, or until the relish looks like chunky salsa. If there is too much liquid, just drain it off.
2. Transfer the relish to a bowl and give it another stir to make sure the cinnamon and nutmeg have been
thoroughly mixed in. Serve immediately or chill for later.
Notes
Extras: Feel free to add in other ingredients that are popular in cranberry relishes, such as raisins, chopped pear, orange or lemon zest, a handful of pomegranate seeds or raspberries, and/or chopped walnuts or pecans.
Persimmon types: I prefer Fuyu persimmons in this recipe and tend to steer clear of the Hachiya persimmons since when they are completely ripe and sweet they are a little too soft and gooey (see photo of both types below).
Ideas for leftover relish: Stir it into a green salad; add it to the top of oatmeal or other morning porridge; blend it into green smoothies; or blend it until smooth to make a sweet and tangy salad dressing.
Pumpkin Hummus
2 cups canned chickpeas, drained
1 cup pumpkin puree
1 large clove of garlic
1 tablespoon tahini
1 teaspoon Italian seasoning
To serve:
1 handful fresh parsley, chopped
1 teaspoon sesame seeds (regular and black)
red pepper flakes
PREPERATIONS
1. Put all ingredients in a food processor and process until smooth.
2. Top with fresh parsley, sesame seeds, red pepper flakes
Festive Chickpea Tart
1-2 tbsp water
1 cup onion
1/2 cup celery
4-5 medium-large garlic cloves
1 ⁄tsp sea salt
Few pinches freshly ground black pepper
2 cups chickpeas
2 tbsp freshly squeezed lemon juice
2 tsp tamari
1/2 tsp ground sage
1/4 tsp sea salt
3/4 cup walnuts
1/3 cup rolled oats
1 - 10 oz pckg frozen chopped spinach
1/4 cup dried cranberries
1/4 cup fresh parsley
1 tbsp fresh thyme
1 prepared whole-wheat pastry pie crust
1 tsp tamari
2 tbsp walnuts
PREPERATIONS
1.Add water, onion, celery, garlic, salt and pepper in a skillet over medium-high heat. Cook 9-10 minutes, stirring occasionally, until softened and turning golden.
2.In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency).
3.Add toasted walnuts and oats, and briefly pulse to lightly break up nuts.
4.Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas.
5.Transfer mixture to pie shell (or .lightly oiled pie plate, see note), smoothing to evenly distribute.
6.Brush tamari over top. Sprinkle on walnuts. Bake in preheated oven at 400 degrees for 30-35 minutes, until tart is golden on edges and top. Cool 5-10. minutes, then serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice. Serves 4-5.
Note: The rolled oats, while lending some structure to the tart, can easily be omitted. Note: This tart can be made without the pastry crust, if needed. Do not over bake as tart will tend to dry out without a crust.
Cauliflower Dressing
4 tbsp. butter, (can omit and water saute instead)
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. chopped mushrooms
kosher salt
Freshly ground black pepper
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
1/2 c. vegetable or chicken broth
PREPARATIONS
In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
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